[Job Description] 1. Overallresponsible for the daily operation and management of the hotel's Food & Beverageservices, and accountable for all the management indicators. 2. Proposemanagement ideas for hotel Food & Beverage operations, assist indetermining the annual business plan of the hotel, and direct itsimplementation. Also, oversee the execution of all Food & Beverage operationplans. 3. Be responsiblefor achieving the revenue and profit targets of the Food & Beverage  department. 4. Work togetherwith the Executive Chef to plan and design the menu, and develop cateringproducts that meet local demands. 5. Coordinate workrelations with other departments to ensure that guests receive satisfactorydining products and excellent service. 6. Develop apromotion strategy for the restaurant, supervise the staff to do a good job inpromoting Food & Beverage , and increase the revenue from Food & Beverageservices. 7. Study marketdevelopment trends and coordinate the formulation of the price system for allhotel service products. 8. Assist theGeneral Manager in reviewing and approving the marketing plans of the hotel,and continuously expand the market. [Job Requirements] 1. Bachelor'sdegree or above, major in tourism or hotel management is preferred. 2. Proficient inbusiness knowledge of the Food & Beverage department, and skilled in theskills and management techniques of Chinese cuisine, Western cuisine, bars, banquets,etc. 3. Familiar withthe entire process of food raw material procurement, storage, kitchenproduction, and restaurant service, good at arranging the work of each link,and able to ensure the coordinated development of Food & Beverage management. 4. Have socialactivity ability, organizational leadership ability and practical workingability; Good at motivating the enthusiasm of managers at all levels of the Food& Beverage  department. 5. More than 3years of working experience as the Director of Food & Beverage in luxury orhigh-end hotels, and those with experience in the opening of similar hotels arepreferred. 6. Fluent inEnglish, with an international perspective and cross-cultural collaborationexperience are preferred.

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

SERVICE AND ORGANIZATION • Ensure compliance with the customer contract for its service by applying standards for all his services • Be the guarantor of a joyful environment within his perimeter.  • Support the creation of innovative and diversified events • Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. • Inform your manager of information from the field, dysfunctions observed in your department • Propose appropriate solutions. • Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. • Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. • Adapt the organization according to infrastructures, • Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary • Organize and distribute work for the restaurant team. • To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: • Establish, apply and monitor the application of health and safety standards in his department. • Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) • Ensure the maintenance and preservation of premises and equipment • Participate in the Health and Safety Unit. • Ensure good waste management in the service (sorting, collection…) • Ensure good management of dangerous products in the service (storage, protection equipment…) • Limit electricity and water consumption  ECONOMIC RESULTS: • Guarantee the operation of your service within a given framework (budget, performance, staff)  • Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. • Submit monthly economic results to your manager. MANAGEMENT • Demonstrate leadership • Adopt a coaching posture in your management • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up • Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

SERVICE AND ORGANIZATION • Guarantee the application of standards and ensure an optimal customer experience • Apply and enforce the restaurant manager's organization • Ensure the distribution, use and return of laundry • Allocate consumables and PMH products • Alert the restaurant manager about the need for laundry, consumables and PMH • Check the setting up of tables before/during and after the services • Control the dressing and decoration of buffets to enhance the value of kitchen services • Be present during the service and welcome GMs to restaurants • Supervise the restaurant team during the various stages of the service • Control the quality, speed, service and clearing of tables during service • Ensure the promotion of wines on the menu • Control the execution of the task schedule • Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS • Check the application of H.A.C.C.P method and the health and safety rules • Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams • Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points • Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables • Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers • Ensure the maintenance and preservation of premises, equipment and materials • Transmit to technical services malfunctions and damage observed in restaurants • Respect and control the application of personal hygiene and clothing rules • Apply procedures for closing the activity • Respect the resort’s waste management rules (sorting, collection…) • Limit electricity and water consumption MANAGEMENT • Ensure the reception, implementation and integration of GO/GEs in your department • Define personal objectives and support his team or its affiliates, and evaluate them • Supervise and lead in a transversal logic • Implement and comply with HR procedures and have them validated by your own manager • Manager by proximity: show, train and enforce • Be exemplary through his visibility among teams and customers We hope you are ... • An explorer, available and ready to live in a Club Med resort • An experienced professional with qualifications • Enthusiastic about dining services and team management • A charismatic leader who manages a team of 10 to 30 people • A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams • A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) • An outstanding coach who supervises, unites and develops your teams • A good salesperson who stimulates additional sales • A sharp manager who can juggle between orders and stocks • A caretaker who makes certain of application and respect of health and safety standards

1、在上级领导下进行工作，努力作好上级领导的参谋助手，起到承上启下的作用。 2、根据酒店发展需要，协助店经理建立并完善各项餐饮管理制度；并定期对餐饮管理制度进行调整和创新。 3、协助店经理做好相关年度、季度、月度营业计划并提出经营、管理相关的意见或建议。 4、协助店面制订服务标准和操作规程，检查管理人员的工作和餐厅的服务态度，服务规程及各项规章制度的执行情况，发现问题及时纠正和处理。 5 、每月召开餐饮管理专题会议.根据市场变化和客人的需求，及时调整餐饮经营策略。 6、协助上级领导协调下属部门之间的关系，协助店经理解决好工作难题。 7、督导店面做不同时期的员工岗位技能培训计划，并安排合适的时间进行培训、监督；提高一线员工的服务质量。 8、协助上级领导作好经营、服务及各项管理工作。 9、协助上级领导做好各部门的考核、评优、检查等工作。 10、抓好管理人员的基本建设和企业人才梯队培养，熟悉和掌握管理人员的思想状况、工作表现和为务水平，注意培训、考核和选拔人材。

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大连四季正在寻找你 - 对工作具有极大的热情，热爱你所从事的职业。 About Four Seasons  关于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我们对酒店服务心无旁骛，矢志不渝，并以高品质为重。无论我们的酒店、度假酒店、及住宅俱乐部坐落在何处，目标都是成为举世公认的最佳酒店管理集团，且盈利可观。要达到这种卓越的成绩，必须在各方面都超越群伦。我们所创建的酒店，在设计及选料方面，均属无上之选，务求能够满足客人的高贵品味和严格要求，同时保持豪华酒店的优质崇高地位。 我们的成功，有赖于清楚认定我们对每件事的信念，并与有效的财政计划相互配合。我们预计能为酒店带来合理的利润，确保业绩蒸蒸日上，并为股东、客人及员工谋求长远的利益。 我们将四季酒店的信念，通过彼此互敬互重及互相建立榜样，切实地具体表现出来。我们所坚持的价值观或原则，正是我们如何善待客人、商业伙伴及同事。 About Four Seasons Dalian  关于大连四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大连四季酒店地理位置优越，坐落于人民路东港商务区中心地带，眺望海景和港口景色，是东港商务区核心所在。 NBBJ操刀设计的大楼内，新加坡著名的Hirsch Bedner Associates公司由城市悠久历史中汲取灵感进行室内设计，尤其是与火车密不可分的深厚渊源以及这座城市本身的浪漫情怀。 每间客房都是巧思设计之作，融合了舒适与前沿技术，不仅捕捉了城市壮观的天际线，更有绚烂的海景尽收眼底。 酒店特色餐厅的内部设计由东京知名工作室Strickland操刀，其灵感直接来源于当地历史文化，旨在打造真实而难忘的体验。 六个餐厅和酒吧构成了独特的美食合集，包括粤式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。凭借顶级大厨和卓越食材，为宾客打造一种无与伦比的高级餐饮体验，让人回味无穷。 Key Responsibilities  主要工作职责 1.Plan, organize, control and direct the work of employees in the Hotel Restaurant while ensuring guest satisfaction. 2.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. 3.Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel Restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation. 1.计划、管理、控制及指导餐厅员工，以确保客人的满意度。 2.通过计划、预算、采购、存货及现金管理控制人员及运营成本。 3.运用甄选、培训、评估、引导、激励、指导及规范等形式，确保达到文化及核心标准。制定餐厅日常活动及计划。 Preferred Skill and Qualification  任职要求 1.College degree preferably specializing in hotel/restaurant management or equivalent experience is required. 2.One to two years previous experience in assistant manager position in Food & Beverage. 3.Requires reading, writing and oral proficiency in the English language. 4.Mandarin speaking is a must and work authorization in China is required 1.酒店或餐饮管理相关大专及以上学历及相关经验。 2.1到2年相关餐饮部门副经理工作经验。 3.熟练的英语口语、书写及阅读能力。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，请登录以下网站并关注我们： 四季酒店官网职业机会：http://jobs.fourseasons.com/

·        协助处理餐饮部门的日常事物，通报餐饮总监或其代理不需要其处理的主要决定和其它相关信息。 ·        在餐饮总监或餐饮经理缺席时代理其职责。 ·        协助总监按照洲际酒店集团的指导纲要制定深受欢迎且物有所值的菜单和酒水单。 ·        协助总监在酒店和国外策划和组织成功的餐饮活动。 ·        协助总监更新酒店规章制度的文件及所有与餐饮部相关的文件。 ·        协助总监制定餐饮目标和发展策略，工作程序和规章制度。 ·        协助总监确定所有餐饮，材料和设备的最低和最高存货标准。 ·        协助总监按照洲际酒店集团的指导纲要制定所有餐饮和设备的采购标准。 ·        参与酒店的收入方案和市场计划的编制工作。 ·        监测本地竞争对手的餐饮运营情况，并与酒店进行比较。 ·        通过商业杂志和现场拜访不断的了解酒店和餐厅领域内餐饮准备和服务方面的潮流，系统，操作和设备。 ·         和经理一起编制和管理部门预算。

·        制定和实施餐饮市场营销计划 ·        积极参与酒店VIP忠诚卡数据库的收集 ·        跟进最高会员就餐人数产生的总收入 ·        积极参与重要客户的销售拜访 ·        参与酒店与餐饮相关的社会媒体的市场营销计划 ·        透彻掌握所有餐饮菜单、促销活动和传播活动的相关内容 ·        精通酒店所有餐饮相关领域的产品和理念 ·        确保在所有餐饮部市场营销相关的活动中，正确应用IHG和酒店特有的品牌标准和政策 ·        准备、管理、监督和分析所有促销活动 ·        通过调研不断获取客人和同事的反馈信息，利用所提供的信息进行每月的SWOT分析，从而增加收入并监督所有促销活动的效果。 ·        制作不断更新的竞争对手分析和价格差异报告。 ·        吸收餐厅餐桌管理系统的分析和创造性建议，每月提出收入流的新途径。 ·        制定餐饮部市场营销和传播计划 ·        监督其主管分派的任何促销活动。 ·        每月实施一次报告式分析，对就餐人员统计数据、住店与外部就餐人数对比等进行分析。 ·        根据要求召开/参加餐饮和传播部的市场营销会议

【岗位职责】 1. 负责品酒课程的培训和销售 2. 用高品质的服务维护客户忠诚度 3. 负责度假村内所有酒水的管理，储藏和采购 【岗位要求】 1. 需要有WSET证书 2. 有相关工作经验优先 3. 须掌握具备基础英语和流利的普通话，掌握其它外语者（法语、日语及韩语等）更佳 4. 该岗位需每周工作6天 【G.O福利】： 双人住宿； 一日三餐国际自助餐厅； 吧台饮料畅饮； 度假村内所有娱乐活动及场地设施免费使用； 机场接送服务； 工作满一年往返度假村和住址机票； 完善的工作意外伤害保险及社会保险； 国际化G.O团队； 拥有登台演出的机会； 每年轮换海外及大中华区度假村工作机会； Club Med海外度假村免费房间； 快速晋升通道。

职位描述: 1. 用英语为宾客提供优质的酒水服务。 2. 出品酒水并进行收费酒水的销售。 3. 吧台的日常和月盘点，填写销售盘点表。 4. 吧台日常酒水的申领，补充和保管。 5. 吧台设备、用品的保养使其正常运转。 6.协助副经理进行部分管理 任职条件: 1.能使用英语进行日常沟通。 2.两年以上酒水出品经验，一定的管理经验 3.良好的酒水知识，热爱本职工作，有责任心，能吃苦耐劳。 4.身体健康，仪表端庄。 5.该岗位需每周工作6天             福利： 1. 双人住宿 2.一日三餐国际自助餐厅 3. 吧台饮料畅饮 4. 度假村内所有娱乐活动及场地设施免费使用 5. 机场接送服务 6. 工作满一年往返度假村和住址机票 7. 完善的工作意外伤害保险及社会保险 8. 国际化G.O团队 9. 拥有登台演出的机会 10. 每年轮换海外及大中华区度假村工作机会 11. Club Med海外度假村免费房间 12. 快速晋升通道

1、 参与食品加工人员的食品安全培训； 2、 严格遵守所有生食和熟食分离的程序； 3、 执行消毒/杀菌程序； 4、 落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施； 5、 食品制备/仓库管理员/成本控制/管事/食品加工的每周检查清单； 6、 食品安全培训月度报告； 7、 按照当地法规和食品安全体系标准来保持酒店的食品和储存的安全； 8、 完善酒店质量管理体系，和当地所属的食品监督所保持良好的工作关系； 9、 到酒店服务工作现场监督检查，并组织酒店质量安全会议，提出处理。

岗位职责 1.负责日餐厅运营，落实各个时期的工作任务。 2.制定日餐厅服务工作规范及工作制度并确保实施。 3.协助餐饮总监制定各项餐饮推销计划与策略。 4.监督员工按照规范标准对客服务，对员工进行绩效评估，实施奖惩制度。 5.处理宾客的投诉，不断改善服务质量。 6.抓好设备设施的维修保养，严格物资管理制度，做好餐厅安全和防火工作。 7.根据季节差异、客源情况为厨房制定特色菜单提供建议。 岗位要求 1.大专以上文化程度；五年以上同岗位工作经验； 良好的日语沟通能力。 2.具有较强的社会活动能力、组织领导工作能力和实际工作能力。 3.具有日餐食品原材料加工、日餐成本核算方面的知识。掌握各种产品配方 ,各种食品原材料出料率标准，控制产品质量和成本消耗。

【岗位职责】 1、全面负责餐厅日常运营管理工作，包括人员排班、服务标准执行及质量控制 2、制定并落实餐厅销售策略，完成月度经营指标，提升餐厅营业额和利润率 3、监督食品卫生安全及服务流程，确保符合酒店及行业标准要求 4、处理客人投诉及突发事件，维护酒店品牌形象和客户满意度 5、负责餐厅员工培训、绩效考核及团队建设，提升员工专业技能和服务意识 6、控制餐厅运营成本，管理物资采购及库存，减少损耗和浪费 7、与厨房部门密切配合，确保菜品质量及出餐效率 【岗位要求】 1、具备餐饮服务行业相关工作经验，有酒店餐厅管理经验者优先 2、熟悉餐厅运营流程及服务标准，了解食品安全相关法规 3、具备较强的团队管理能力和沟通协调能力 4、能够承受工作压力，适应倒班工作制 5、具备良好的客户服务意识和问题解决能力 6、工作细致认真，责任心强，具备较强的执行力和抗压能力

【岗位职责】 1、提供最杰出的服务。恭候客人的光临，带给客人最友善的问候。确保正确转达客人要求。 2、核实并确保没有设备、设施被随意用于非正当目的。 3、详细并准确的告知员工每个活动的细节，并确保全面的贯彻执行。 4、落实活动临时变更信息。 5、确保所有活动账单的准确性并交由客人签字。 6、对新入职员工和老员工进行培训。 7、协助宴会经理在活动开始之前及时发现和弥补服务标准上的不足加以弥补并在之后予以贯彻和执行。 8、按照活动要求有计划的安排员工工作以确保足够的餐前准备时间。 9、按宴会经理的阐述和要求为每个活动摆台并注意所有细节。 10、确保所有宴会摆台工作在活动开始前按要求完成，各岗位员工准备就绪。 11、负责所有宴会厅及库房的整洁及卫生。 12、落实上级领导交给的工作。 13、查看每周活动预订情况预先对人员安排和设备设施进行准备。 14、按照宴会订单制作台型图和人员安排。 15、落实所有其他工作。 16、为宴会员工制定培训计划。 【岗位要求】 1、不低于2年的工作经验。 2、能够用英语进行沟通。

【岗位职责】 1、全面负责餐厅日常运营管理工作，包括人员排班、服务流程监督及服务质量把控 2、督导服务员执行标准化服务流程，及时处理顾客投诉及突发事件 3、负责餐厅物资管理，包括餐具、布草及消耗品的库存管控与补充 4、定期检查餐厅设施设备运行状况，协调工程部进行维护保养 5、协助餐饮部经理制定并执行服务标准、操作规范及培训计划 6、监督食品安全及卫生标准的执行，确保符合酒店及政府卫生部门要求 7、分析每日经营数据，提出改进建议并落实优化措施 【岗位要求】 1、具备酒店管理、餐饮管理或相关领域基础知识 2、优秀的现场管理能力和团队领导能力，能有效调动员工积极性 3、敏锐的服务意识，能够及时发现并解决服务过程中的问题 4、良好的沟通协调能力，能与厨房、前厅及其他部门高效配合 5、具备基础的财务知识，能进行简单的成本核算与控制 6、身体健康，能适应倒班工作制及高强度工作压力 7、持有餐饮服务相关资格证书者优先考虑

【岗位职责】 确保执行酒店政策方针和公司的品牌标准。 对于认可的员工实施培训课程，进行全体员工的培训和评估他们的能力 提前意识到缺少服务标准的对客服务并及时制定发展计划，跟踪和执行改变 在工作中和下属员工沟通，维护已确定的政策和方针。 在用餐期间确保及时纠正错误的餐位。 保持操作台的干净和整齐。 和厨房保持有效的沟通。 为团队准备培训课题。 在培训中借助餐厅经理。 良好的工作氛围和下属员工良好的工作关系。 在团队中展现个人精神和严守时间。 问候客人，处理评论和问题，无论何时都要在用餐中提高销售关注收入。 向客人推荐菜单的食品和酒水，适当的为客人点单和服务食品和酒水。 维护良好的客户关系和提高个人的修养。 依据库存的要求来采购物品。 准备每周排班。 在经理缺席期间负责运营。 接受餐厅经理安排的其它工作。 为客人服务酒水和食品。 提出好的主意和建议在设计菜单和食品促销的时候。 实施培训课程和时间表格。 全面的食品和酒水知识。 熟练运用客人维护技能。 领导素能。 【岗位要求】 全面的餐饮服务经验和时尚的管理主义。 至少1年的餐饮运营经验。 至少1年以上的同岗位工作经验。 良好的运营和管理技能。 良好的仪容仪表。 积极主动。 团队有良好的沟通才能，监督和刺激员工的积极性。 良好的英文书面和口语能力。

岗位职责 1. 与客人进行积极的互动，来寻求反馈。 2. 在餐厅中，培训、维持和执行所有的服务标准。 3. 确保在餐厅营运时，协助服务员或领位，在各自的岗位上使客人满意。 3. 熟悉所有客人的奖励计划和关于他们账目的正确结算程序。

岗位职责 1.督导下属员工按操作程序，热情周到地为宾客服务，对宾客的问题、投诉和要求应迅速而机敏地作出反应。 2.负责员工的考勤，工作班次的编排，检查员工的仪表、仪容，做好营业前准备工作。 3.检查各调酒员在调制酒水时，是否配量准确，技术熟练，服务周到。 4.检查酒吧、酒柜、冷藏柜等地的清洁。 5.对员工进行业务培训，提高员工素质、调酒技能和服务水平，对员工的表现作出评估。 6.负责酒吧用具的保管和管理。 7.协助楼面做好出品推广的同时，控制出品成本率。 岗位要求 1. 大专以上学历。同岗位工作3年以上 2. 熟悉娱乐服务和成本管理，了解康乐服务规范和质量标准，懂得卫生消毒和安全救护知识。 3. 熟悉公共娱乐场所公安管理法规和卫生条例。 4. 有较好的业务指导和组织协调能力。 5. 有较好的文字和语言表达能力，外语会话流利。

岗位职责 (1)协助主管对部门进行监管及满足客人需求，直接对服务员及实习生日常工作进行监督并协调他们的工作； (2)检查餐厅的摆台及确保有充足的服务区域满足每日的营运需求。 (3)根据餐厅预定情况，合理安排员工排班，保证所举办宴会能够合理、有序地展开。 (4)及时组织本服务区域的清洁、整理工作； (5)宴会结束，清点厅房内物品及设施、设备，检查各厅房的宴会收尾的卫生清洁情况。 岗位要求 1.学历及专业知识：高中以上学历 2.工作经验要求：一年以上同岗位工作经验 3.个人能力及其他特殊要求：具有良好的工作计划能力、信息沟通能力、处理顾客投诉和解决问题的能力

1. 与客人进行积极的互动，来寻求反馈。 2. 在餐厅中，培训、维持和执行所有的服务标准。 3. 确保在餐厅营运时，协助服务员或领位，在各自的岗位上使客人满意。 3. 熟悉所有客人的奖励计划和关于他们账目的正确结算程序。

岗位职责 1.对酒吧经理负责，负责本部门的管理及服务工作。 2.负责部门员工的考绩、考勤工作，根据本部门员工服务的好坏，进行表扬、批评。 3.负责制定工作计划，并按本部门的计划落实工作。 4.负责各活动项目之间，各班组之间的业务联系，定期向酒吧经理报告工作。 5.要求专业知识丰富，熟悉本部门的工作，掌握活动项目的特点，善于解决工作中出现的问题。 6.会英语，了解各类宾客的喜好和活动特点，吸引宾客参加娱乐等活动。 7.根据娱乐市场的情况向酒吧经理及至更高级领导建议增减或改进项目。 岗位要求 1.大专以上学历。在大型娱乐场所工作2年以上 2. 熟悉娱乐服务和成本管理，了解康乐服务规范和质量标准，懂得卫生消毒和安全救护知识。 3. 熟悉公共娱乐场所公安管理法规和卫生条例。 4. 有较好的业务指导和组织协调能力。 5. 有较好的文字和语言表达能力，英语可交流。 6. 熟练使用电脑等办公自动化软件。

岗位职责 Job description 1.熟练掌握餐厅服务专业技能，并能迅速解决突发问题； 1. Proficient in restaurant service professional skills, and able to quickly solve unexpected problems； 2.严格执行卫生标准，确保食品出品符合卫生标准和公司要求； 2. Strictly implement hygiene standards to ensure that food products meet health standards and company requirements； 3.高效完成上级安排的工作。 3. Efficiently complete the work arranged by superiors. 岗位要求 Job requirements 1.大学专科以上或同等学历毕业； 1. College degree or above, or equivalent； 2.必须具备2年以上相关工作经验； 2.Must have more than 2 years of relevant work experience; 3.具有良好的外表、和开朗的性格； 3. Have a good appearance and cheerful personality; 4.有正常的英语表达能力； 4. Have normal English expression ability; 5.具有较强的管理能力、及良好的人际关系。 5. Strong management skills and good interpersonal relationships.

1、有较强的责任心,工作认真踏实。 2、熟悉各种餐具用具的特性，懂得餐具用具的分类和保管方法。 3、熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4、身体健康，精力充沛。 5、具有同等工作经验者优先考虑。

1. 确保参与整个用餐期间的所有服务 2. 协助员工维护客人的满意度。 3. 对现有员工及新入职员工进行合理有效的培训，并记录、归类。 4. 协助餐厅经理，参与制作餐厅市场推广计划。 岗位要求： 1. 大专学历以上 2. 熟练地中英文表达能力 3. 正确执行营业成本与收入控制程序 4. 熟知酒店及餐厅当日营运情况充分准备，比如排班、预订表等